Makhana Raita Recipe

Makhana Raita Recipe

Phool Makhana/Lotus Seeds Raita Recipe is a nutritious, slightly crisp accompaniment made from curd and lotus seeds. It is best to serve along with main course dishes. Since we dry roast before making it gets the crisp, it quick to prepare and very tasty too.

As a south Indian curd is always welcome at any time…. 😊…… ready to have it any time….it can be had in lunch or dinner. But many prefer in lunch….!

Makhana Raita Recipe

Phool Makhana/Lotus Seeds Raita Recipe
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 137 kcal
Author Kalyon Subbarao



  • 50 gms Makhana
  • 1 ½ cups Curd
  • 2 nos Green Chillies finely Chopped
  • 1 tsp cumin powder
  • ½ tsp black salt
  • ½ tsp red chilli powder
  • ¼ cup Fresh Coriander leaves


How to Make Phool Makhana/Lotus Seeds Raita…..?

  1. Dry roast the makhana, they become crisp and easy to handle.
  2. Either crush them to coarse powder with pestle and zip lock bag or grind them to coarse powder.
  3. Take bowl and put the curd, whisk the curd.
  4. Now add the powdered makhana and all the other ingredients and adjust the consistency as required.
  5. Serve with any biryani, masala rice or any dish you would like to have it with.

Recipe Notes

Note: If its thick add milk rather than water.

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